It seems everyone is talking about bone broth so I thought I would give you a recipe to enjoy the benefits.

Do you remember the fad of superfoods? There are various foods that support optimal health and I am going to put bone broth into that category. It has been introduced that the idea of bone broth being supportive with gut health, connective tissue and general tissue tone in the body. Bone broth is easy to make and has a big bang in improving the core of us – the gut.

The gut being the core of us is a big deal. The digestive system is responsible for so much and includes absorbing nutrients, modulating immune responses, removing waste and supporting a healthy balance of microbes for our general health.

Making Bone-Building Stock

Personally I am not a fan of pork, so I recommend you best to stick with beef, chicken or even fish. Lamb seems to have a greater amount of froth and fat to deal with. Both pork and lamb are higher in hormones and antibiotics, unless organic and good luck with finding that in Perth!

Once you have made the stock, you can now add the veggies based on your own preference; with vegetables like mushrooms, carrots, Chinese cabbage, or kale and meat such as shrimp, chicken or beef. You could then with salt or soy sauce.

​Ingredients:

• 1 kilogram of cooked or raw beef, lamb, or chicken bones
• 1/2 cup apple cider vinegar
• 16 cups of water
• 1 medium size carrot roughly chopped into 3 cm pieces
• 2 sticks of celery roughly chopped
• 1 medium-size onion roughly chopped into 3cm pieces
• Pinch of pepper

Directions:

1. Start by placing the bones, apple cider vinegar, water, and vegetables in a large pot (crock pot or slow cooker). Fill with water until height of bones are fully covered.
2. The slow cooker is easy as there is less chance of it boiling dry and remains on a slow simmer without needing to checking it constantly
3. You can roast the bones for 20 minutes in the oven first to start the process a little faster if you like
4. If using a normal pot, bring to slow simmer boil uncovered for 5 minutes. Skim off any froth that rises to the top of the stock. If using a slow cooker, just skip off the froth a few hours into it.
5. For beef bones, simmer, covered, for 8 to 16 hours; add more water if needed. It depends on whether they are raw or partially cooked to start.
6. Remove the bones, vegetables, and ginger from the stock, using a slotted spoon, a strainer, or piece of cheesecloth.
7. Skim off any excess fat. Season the stock with salt if desired (or wait to add until you cook with the stock). This could make 10 to 14 cups
8. If you aren’t using the stock immediately, you can store it in the fridge for a few days or freeze it in small portions for later use.

Enjoy :)